Is It Good to Drink Unhomogenised Milk? The Complete Health & Flavor Guide

January 5, 2026 •

6 min read

Globally, the majority of commercially available milk is homogenised to prevent the natural cream from separating and rising to the top. This standard practice has prompted many health-conscious consumers to seek a less processed alternative, asking the key question: is it good to drink unhomogenised milk?

Quick Summary

Unhomogenised milk, featuring a distinct cream-top, is less processed than its homogenized counterpart but is nutritionally comparable after pasteurization. The decision to drink it often comes down to personal taste and culinary preference rather than a proven health advantage, provided it is safely pasteurised.

Key Points

Less Processed: Unhomogenised milk is a more traditional, minimally processed dairy product, retaining its natural fat structure.
Cream-Top: The most notable feature is the layer of cream that rises to the top, which can be shaken in or used separately for cooking and coffee.
Safe When Pasteurisied: It is crucial to purchase pasteurised unhomogenised milk to ensure safety, as unpasteurised (raw) milk can contain dangerous bacteria.
Nutritionally Similar: When pasteurised, the nutritional content of unhomogenised milk is virtually identical to that of homogenised milk.
Preference Over Health: The choice between unhomogenised and homogenised milk is mainly based on personal preference for taste, texture, and culinary use, not significant health benefits.
Culinary Versatility: Its natural cream separation makes it a favourite for artisan yogurt, cheese, and coffee, offering a richer flavour and texture.
Dispelling Myths: There is no credible scientific evidence that homogenisation causes health issues or that unhomogenised milk is inherently healthier.

What Exactly is Unhomogenised Milk?

Unhomogenised milk is simply milk that has not undergone the process of homogenisation. The milk is pasteurised, a heat treatment to kill harmful bacteria, but the fat globules are left in their natural state. Because fat is less dense than the rest of the milk, it naturally rises to the top, creating a rich layer of cream on the surface. For many, this cream-top characteristic is a nostalgic throwback to milk delivered in glass bottles in decades past. It is crucial to understand that unhomogenised milk is not the same as raw milk. While both are unhomogenised, pasteurisation is a separate and vital safety step that eliminates dangerous pathogens like E. coli and Salmonella. The decision to choose unhomogenised milk is a choice for a less processed product, but it does not mean compromising on safety if it is properly pasteurised.

The Debate: Taste, Texture, and Culinary Use

For many, the primary appeal of unhomogenised milk lies in its sensory qualities. The cream-top provides a noticeably different texture and a richer, creamier flavour profile compared to the uniform taste of homogenised milk. This richness and the separation of the cream offer a unique versatility in the kitchen.

Flavor and Mouthfeel

Rich and Creamy: With its intact fat globules, unhomogenised milk can feel fuller and more luxurious on the palate. Many describe its taste as more natural and authentic, less 'watered-down' than its processed counterpart.
Culinary Versatility: The cream layer can be used separately for desserts, sauces, or coffee, or it can be shaken back into the milk for a richer drink. This dual-purpose aspect is a major draw for home cooks and artisan bakers.

Artisan Applications

Yogurt and Cheesemaking: Many artisan cheesemakers and home cooks prefer unhomogenised milk. The intact fat globules and native membranes in non-homogenised milk lead to a better curd and a richer texture in the final product. For yogurt, it can result in a distinct, delicious cream cap.
Barista's Choice: For coffee enthusiasts and baristas, unhomogenised milk can create a richer, denser microfoam for lattes and cappuccinos, enhancing both the visual appeal and taste.

Unpacking the Nutritional Differences

When comparing pasteurised unhomogenised and pasteurised homogenised milk, the nutritional profile is largely identical. The homogenisation process does not add or remove nutrients; it simply alters the physical structure of the fat globules. Claims that homogenisation reduces the nutritional value or makes nutrients less bioavailable are not supported by scientific evidence. The primary distinction remains a physical one, not a nutritional one.

Homogenised vs. Unhomogenised Milk: A Comparison


Feature	Unhomogenised Milk	Homogenised Milk
Cream Separation	Yes, cream rises to the top over time.	No, cream is dispersed evenly throughout.
Processing	Minimally processed (after pasteurisation).	Processed under high pressure to break fat globules.
Texture	Rich, velvety mouthfeel; can be customised by shaking or skimming.	Uniformly smooth and consistent texture.
Flavour	Often described as richer, creamier, and more natural.	Standard, consistent flavour profile.
Shelf Life	Shorter shelf life due to natural separation affecting stability.	Longer shelf life due to fat stabilisation.
Culinary Use	Ideal for artisanal products and separating cream for specific recipes.	All-purpose, standard milk for everyday consumption.

Addressing Health Myths and Concerns

For years, some controversial theories suggested that homogenisation could negatively impact health by altering fat absorption or allowing certain enzymes to enter the bloodstream. However, these ideas have been largely refuted by modern science. Robust research has not found a conclusive link between homogenised milk consumption and increased risk of chronic diseases like cardiovascular disease or certain allergies. Both pasteurised unhomogenised and pasteurised homogenised milk are considered safe and nutritious by major health organisations.

It is imperative to differentiate between unhomogenised milk and raw milk. Raw milk—which is both unpasteurised and unhomogenised—can harbour dangerous bacteria that cause severe foodborne illness, especially in vulnerable populations like children, the elderly, and pregnant women. The U.S. Food and Drug Administration (FDA) strongly warns against consuming raw milk. Any health benefits attributed to raw milk are generally myths not supported by science. For those interested in less-processed dairy, pasteurised unhomogenised milk is the safe choice.

How to Store and Use Unhomogenised Milk

Since the cream naturally separates, storing and using unhomogenised milk requires a slightly different approach than you might be used to with homogenised milk.

Keep it Cold: Store your unhomogenised milk in the coldest part of your refrigerator, typically on a lower shelf, rather than the door.
Use Glass Containers: Glass is the ideal storage material as it does not hold onto odours and is easy to sanitise.
To Mix or Not to Mix: If you prefer a consistent texture, simply give the bottle a good shake before pouring. If you want to use the rich cream for coffee or cooking, you can gently skim it off the top.
Embrace the Cream-Top: Many enjoy the versatility of being able to separate the cream for different uses throughout the week from a single bottle.

Conclusion: Making the Right Choice for You

In the debate over unhomogenised milk, there is no single right or wrong answer. Provided it is safely pasteurised, both unhomogenised and homogenised milk are nutritionally sound and pose no greater or lesser risk to health. The ultimate decision rests on personal preference, primarily concerning taste, texture, and the desire for a less-processed product.

If you enjoy the richer, creamier flavor, the culinary versatility of the cream-top, and the idea of consuming milk in a more natural state, then pasteurised unhomogenised milk is a perfectly good choice. It's a return to a more traditional dairy experience, favoured by many for its sensory appeal. If, however, convenience, a uniform texture, and a longer shelf-life are your priorities, then homogenised milk remains the standard, reliable option. Whatever you choose, ensure the milk is pasteurised to guarantee your safety from foodborne illness. For more on the dangers of unpasteurised milk, consult resources like the FDA website.

What is the difference between non-homogenised and homogenised milk?


Feature	Non-Homogenised Milk	Homogenised Milk
Cream Separation	Yes, cream rises to the top.	No, cream is uniformly mixed.
Processing	Minimal (beyond pasteurisation).	Processed under high pressure.
Taste	Richer, creamier flavour.	Standard, consistent taste.
Culinary Use	Versatile, cream can be used separately.	Best for all-purpose use.

Where can I find unhomogenised milk?

Availability varies by region, but unhomogenised milk can often be found at local farmer's markets, specialty food stores, and some larger supermarkets, especially brands that emphasise less-processed dairy. Look for bottles with a distinct cream line at the top.

Is unhomogenised milk more expensive?

Yes, unhomogenised milk can sometimes be more expensive due to its more niche market and often smaller-scale production. However, prices vary widely depending on the brand and location.

Can I use unhomogenised milk in my coffee?

Yes, absolutely. The cream-top provides a rich, luxurious addition to coffee. For a more standard milk coffee, just give the bottle a good shake to re-mix the cream before pouring. For a creamier result, you can use the top layer directly.

What are the benefits of drinking unhomogenised milk?

The primary benefits are sensory and culinary: a richer flavour profile, a more natural texture with the cream-top, and greater versatility in cooking and baking. Nutritionally, there is no significant difference from homogenised milk, provided both are pasteurised.

Is unhomogenised milk safe to drink?

Yes, if it is pasteurised. Unhomogenised milk is a safe and nutritious choice when it has been heat-treated to kill harmful bacteria. Do not confuse it with raw milk, which is unpasteurised and carries significant health risks.

Is unhomogenised milk easier to digest?

There is no conclusive scientific evidence to support this common claim. For those without lactose intolerance, both types of milk are digested normally. The idea that larger fat globules aid digestion is a myth not supported by robust research.

Frequently Asked Questions

The key difference is the fat particle size. Unhomogenised milk has larger, intact fat globules that naturally rise to the top, forming a cream layer. Homogenised milk has had its fat globules broken down into tiny particles and dispersed evenly throughout the milk to prevent separation.

No, they are different. Raw milk is unpasteurised, while unhomogenised milk is simply milk that hasn't undergone the homogenisation process. Unhomogenised milk can, and for safety reasons should, be pasteurised.

No, the nutritional profile of pasteurised unhomogenised and homogenised milk is essentially the same. Homogenisation is a physical process that rearranges fat, not a chemical process that removes nutrients.

Yes, if it is pasteurised. However, raw (unpasteurised) milk, which may also be unhomogenised, is not safe for pregnant women, young children, or anyone with a weakened immune system due to the risk of foodborne illness.

The difference in taste comes from the milk's texture. The presence of larger fat globules and the ability to control the amount of cream with each pour creates a richer, creamier mouthfeel that many describe as more flavourful.

Yes, absolutely. The cream that rises to the top is an excellent, naturally rich ingredient for cooking, baking, and adding to coffee. You can skim it off and use it separately or shake the bottle to mix it back in.

Store it in the coldest part of your refrigerator, preferably in a glass container. Avoid storing it in the refrigerator door, as temperatures fluctuate more there. For best results, chill it quickly after purchasing.

No, unhomogenised milk is not a solution for lactose intolerance. It contains the same amount of lactose as homogenised milk. Lactose-free milk products are a better alternative for those with lactose intolerance.